What You Need
1 pkg. (2-layer size) red velvet cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup butter or margarine, softened
1 lb. powdered sugar (about 4 cups)
1 cup thawed COOL WHIP Whipped Topping
1 oz. BAKER'S White Chocolate, shaved into curls
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix into batter before spooning into prepared muffin cups. Cool.
Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Whisk in COOL WHIP. Spoon 1-1/2 cups into freezer-weight resealable plastic bag; seal bag. Cut 1 small corner off bottom of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
Frost cupcakes with remaining frosting. Top with chocolate curls. Keep refrigerated.